The Pioneer Woman Tasty Kitchen
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Creamy Fig Burrata Summer Salad

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Level: Easy

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Description

Creamy, sweet, and salty with a touch of acidity this fig burrata summer salad does not disappoint. Perfect for an appetizer or a light lunch.

Ingredients

  • 1-½ pounds, 2-½ ounces, weight Figs (Adriatic Or Mission)
  • ½ pounds, ⅞ ounces, weight Burrata Cheese
  • 1 Tablespoon Aged (min 15yrs) Balsamic Vinegar
  • ¾ ounces, weight Parmesan Cheese
  • ¼ ounces, weight Fresh Basil, Tops Only
  • Freshly Ground Black Pepper
  • 1 teaspoon Dijon Mustard
  • 1 Tablespoon Fig Mustard
  • 2 teaspoons Apple Cider Vinegar
  • 4 Tablespoons Extra Virgin Olive Oil
  • ⅛ teaspoons Fleur De Sel

Preparation

1. Gather all the ingredients.
2. Wash the figs and pat they dry. Remove the hard tip of the figs and any blemishes.
3. Quarter the figs and arrange them on a large serving plate.
4. Drain the burrata from its liquid and tear to bite-size pieces. Arrange the burrata pieces evenly on the serving plate on top of the figs.
5. Add some freshly ground black pepper.
6. Combine all the ingredients in a small jar.
7. Close the jar with the lid very tightly and shake until all the ingredients are evenly combined and transformed into a nice and thick creamy dressing. It should be somewhat runny but not very runny.
8. Using a spoon spread the salad dressing over the salad as evenly as possible.
9. Shave the parmesan on top (Note 3).
10. Drizzle the aged balsamic vinegar over the salad.
11.Add the basil tips on top.

NOTES:
1. You can also use Buffalo mozzarella instead of the burrata. Note that the burrata is much creamier and it pairs nicely with the creaminess of the figs.
2. The fig mustard is very mild with only a touch of mustard taste, but it does give a nice additional aroma and flavor to the salad dressing.
3. I forgot to add parmesan before taking the pictures. But definitely don’t omit it. It provides for the necessary salty taste which is amazing with the figs. Without it, I find that the salad is too sweet due to the figs.

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